Bulgur comes from an ancient style of processed grain, called "groats." The wheat is cooked and then dried again, leaving its starches in their cooked form and ready to rehydrate quickly. The bulgur ...

Stay-Put Cooking is a frequent kitchen dispatch while you're stuck at home social distancing. Check out the archive for more tips and tricks. In 2017, San Francisco Bay area writer Emily Kaiser Thelin ...

This Lebanese style Bulgur Pilaf recipe is full of fiber and infinitely customizable however your family likes it. Eat it on its own with a spoon, with pita bread and olive oil like a dip, or as a ...

Place bulgur in a fine wire-mesh strainer; rinse under cold water 30 seconds. Transfer bulgur to a large saucepan; add 5 cups water, onion halves, tomato, and 2 garlic cloves. Bring to a boil over ...

Getting your Trinity Audio player ready... Although we’ve been told by nutritionists to be wary of processed foods, many minimally processed foodstuffs suffer little diminution in their healthy ...

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A salad that calls itself a substantial meal is not a floppy affair. Greens are certainly welcome, if not prolific, but a main-course salad is more than ruffled lettuce leaves. The key to a satisfying ...

Bulgur and Lentil Salad with Pomegranate Molasses Vinaigrette This is a healthy, appealing main-course salad loaded with contrasting flavors and textures. It keeps well in the fridge, actually ...

Heat oil with 1 tablespoon butter in a 3-quart saucepan. When butter melts, add onion and saute until translucent, about 3 minutes. Add bulgur and allspice, and saute for 2 minutes longer. Stir in the ...